Prep 10 mins
Cook 15 mins
I make this sauce when I have ham for a holiday meal, everyone loves it! It's from a book called Lemons! Lemons! Lemons!
- 1 cup red currant jelly
- 1 cup lemon juice
- 1 tablespoon dark brown sugar
- 3 teaspoons Dijon mustard (or brown)
- Combine all the ingredients, except the mustard, in a small saucepan and bring to a boil, stiring constantly until thickened. Remove from the heat. Cool, add the mustard, and stir until smooth. Serve over cool or warm ham.
I used this on Pork Chops - the sauce was good but next time I'll add a little extra mustard. BDavis - Hudson, FL
This makes a very pretty topping - I used it on grilled ham steaks. The taste was a little tart. The only change I made was black currant jelly in place of the red currant.